Looks kinda fancy, but it’s easy to make (just give yourself enough time to let it chill). Use the cream cheese filling or plain whipped cream for a less sweet dessert.
Ingredients
For cake:
- 3 eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
- 1 tsp lemon juice
- 3/4 cup flour
- 1 tsp ground ginger
- 1/2 tsp salt
- 1 tsp baking powder
- 2 tsp ground cinnamon
For filling:
- 1 cup confectioners’ sugar, plus more for dusting
- 4 oz cream cheese, brought to room temperature
- 4 tbs butter, brought to room temperature
Directions
Preheat the oven to 350 degrees. Grease and flour a 17 1/2- by 12 1/2-inch jellyroll pan.
For the cake:
- Beat the eggs, sugar, pumpkin and lemon juice until well blended.
- Sift together the flour, ginger, salt, baking powder and cinnamon.
- Add the sifted ingredients to the egg/pumpkin mixture and stir until completely mixed in.
- Spread the batter in the prepared pan.
- Bake approx 15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes.
- Invert the cake onto a wire rack. Sprinkle confectioner’ sugar on a large dish towel and transfer the warm cake to the towel. Fold the sides of the towel over the cake. Roll the cake up in the towel and refrigerate until cool, approx. 45 minutes.
For the filling & to finish:
- Beat confectioners’ sugar, cream cheese and butter until smooth.
- Unroll the cooled cake and spread the mixture on top, going to the very edges.
- Re-roll the cake (no towel this time) and refrigerate until you’re ready to serve.
- Slice into 16 pieces, and dust with confectioners’ sugar just before serving.
Serves: 16
Prep: 15 minutes
Bake: 15 minutes
Cool: 50 minutes
Finish: 5 minutes
